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Sanna Polo: Spicy Dosa from GSB Konkani Cuisine
Aruna
This is a wonderfully crispy, spicy dosa which is savoured with Dalithoy (Konkani-style Dal), Rice, or Upkari (Konkani-style Dry Coconut-flavoured Curry).
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course
Accompaniment, Mains
Cuisine
Goan, GSB, Indian, Konkan
Servings
6
Sanna Polo
Ingredients
1x
2x
3x
1/2
Cup
Rice
1/4
Cup
Tuvar Dal
1/ to 3/4
tsp
Asafoetida, Hing
1.5
tbsp
Red Chilli Powder
2/3
Cup
Finely Sliced Onion
Salt to Taste
Oil to Make Sanna Polo
Instructions
Making the Batter
Wash and soak the rice and tuvar dal for about 2 hours.
Drain the water.
Grind together with red chilli powder, asafoetida, and salt to a coarse paste.
The batter should be as thick as possible.
Transfer the batter into a vessel.
Add the finely chopped onions and mix well..
Making the Sanna Polo
Grease an iron tava or a non-stick with a few drops of oil.
Heat the tava on a low flame.
While the pan is still
just warm (not hot)
, place a handful (or a ladleful) of batter in the middle of the tava.
Moisten your fingers, and quickly spread the dough evenly into a dos about 1/8" thick and 4-to-5" in diameter.
Drizzle a few drops of oil along the edges.
Increase the flame a bit.
Cover and cook the Sanna Polo for 2 to 3 minutes.
Remove the cover and check if the surface is dry.
Loosen the edges with a spatula and lift the Sanna Polo a bit. Check that the side touching the tava is golden and crisp.
Flip the Sanna Polo over. Cook till the flip side is cooked and the onion starts to caramalise and become crisp.
Serve hot with rice and Dalithoy.
Notes
I enjoyed eating Sanna Polo in two ways:
I mixed pieces of Sanna Polo in hot steamed rice.
I mixed Dalithoy in Rice and used Sanna Polo as an accompaniment.
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!